- OPEN DRINK CONTAINER (corrected on site)
Observation: TWO DRINKING CUPS WITHOUT COVERS WERE observed in food preparation area.
Correction: STAFF REMOVED CUPS AND HAVE CUPS WITH LIDS AVAILABLE FOR EMPLOYEES. Provide approved beverage container in food preparation area.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: SOME FLOOR AREAS BEHIND RACKS AND EQUIPMENT NEED TO BE CLEANED.
Correction: SPOKE WITH STAFF ABOUT POSSSIBLE STRATEGIES TO CLEAN TOUGH TO REACH AREAS MORE EASILY. NEW MANAGEMENT INTENDS TO MAKE IMPROVEMENT IN THIS AREA. Clean the physical facilities at a frequency necessary to keep them clean.
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03/28/2016 | Routine | |
| No violation noted during this evaluation. | 12/10/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands after cracking eggs and before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling toast with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat rice stored under raw beef and chicken in the Walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities in the warewash area are missing ceiling tile.
Correction: Maintain the physical facilities so they are in good repair at all times. Replace missing ceiling tile. Correct By: 03-Jun-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The warewash area ceing is covered in dust. The kitchen walls are dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 03-Jun-2015
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05/20/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after [dealing with raw foods and before donning gloves].
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: [Pancake, waffle, and french toast batter] in [ice baths on cookline] is cold held at [45, 50, and 55 ]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The [floor] in the kitchen by the cookline is [missing tiles and grout].
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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07/08/2014 | Routine | |
| No violation noted during this evaluation. | 05/28/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Ham in table top cook line cooler is cold held at 53°F. Tomatoes in Silver King table top cooler is cold held at 46 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 23-May-2014
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05/20/2014 | Routine | |
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